Sausage Egg Cheese Biscuit Muffins Recipes

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SAUSAGE EGG AND CHEESE BISCUIT CUPS RECIPE



Sausage Egg and Cheese Biscuit Cups Recipe image

This Sausage Egg and Cheese Biscuit Cups Recipe only requires FOUR ingredients: biscuits, sausage, eggs, and cheese! Perfect for a lazy weekend brunch or an ultra quick and easy weeknight brinner!

Provided by Jennifer Debth

Categories     Breakfast

Time 20m

Number Of Ingredients 6

1 (16 oz) tube refrigerated biscuits (should have 8 biscuits)
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown® Chicken Breakfast Sausage Patties
1 (8 oz) package shredded cheese (flavor of choice)
8 medium eggs
salt (to taste)
pepper (to taste)

Steps:

  • Preheat oven to 400 degrees F and grease a 6 slot jumbo muffin tin with cooking spray.
  • Place the biscuit dough in each slot (1 portion per slot) and gently press the dough in the bottom and up the sides of each muffin slot.
  • In the bottom of each biscuit, place diced sausage (you'll use 1/2 a sausage per cup). Don't be afraid to use a little pressure to push the dough back up the sides of the muffin tin.
  • Top with 1 tablespoon shredded cheese.
  • Crack an egg into each muffin cup and season with salt and pepper.
  • Bake in preheated oven for 15-18 minutes, or until egg whites have set and the biscuits are golden.
  • Cool slightly, remove from pan, and repeat with remaining 2 biscuits.
  • Enjoy! These are best served immediately, but store leftovers, covered, in the fridge.

Nutrition Facts : ServingSize 1 large cup, Calories 398 kcal, Carbohydrate 29 g, Protein 19 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 220 mg, Sodium 964 mg, Fiber 1 g, Sugar 3 g

SAUSAGE CHEESE BISCUITS



Sausage Cheese Biscuits image

These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. -Marlene Neideigh, Myrtle Point, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 tube (12 ounces) refrigerated buttermilk biscuits (10 count)
1 package (8 ounces) frozen fully cooked breakfast sausage links, thawed
2 large eggs, beaten
1/2 cup shredded cheddar cheese
3 tablespoons chopped green onions

Steps:

  • Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.

Nutrition Facts : Calories 227 calories, Fat 16g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 548mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

SAUSAGE CHEESE BISCUITS (MUFFINS)



Sausage Cheese Biscuits (Muffins) image

Super easy and delicious recipe using muffin tins. From Some Like it Hot. Sometimes I cannot find the 10 count flaky biscuits. Last time I made them I used Grands Flaky biscuits (8 count) and could only divide into two layers. I added an extra ten minutes to the bake time.

Provided by Vicki in CT

Categories     Breakfast

Time 45m

Yield 30 biscuits

Number Of Ingredients 6

1 (10 count) package ready-to-bake refrigerated buttermilk flaky biscuits (must use flaky variety, one can of ten biscuits)
2 cups monterey jack cheese, grated
1 lb pork sausage, raw (Jimmy Deen hot preferred)
2 tablespoons parmesan cheese, grated
2 eggs
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Spray Pam in muffin tins, or lightly grease.
  • Divide each biscuit, BY LAYERS, into three parts. Place each third into a muffin cup.
  • Combine remaining ingredients.
  • Place one tablespoon of mixture into each biscuit lined muffin tin.
  • Bake for 25 minutes.
  • Freezes well. After freezing, thaw, cover with aluminum foil and warm in a slow oven.

Nutrition Facts : Calories 80.4, Fat 6.7, SaturatedFat 2.9, Cholesterol 32, Sodium 146.4, Carbohydrate 0.1, Sugar 0.1, Protein 4.7

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